Chef Rosemary Gill suggests simmering potatoes in milk instead of boiling them in water to achieve mashed potatoes with a smoother, creamier texture.
Enhancing Texture and Flavor Through Milk Simmering
Unlike traditional methods that boil potatoes in water, simmering them in milk allows the liquid to absorb the starches released during cooking. This process enriches the potatoes, resulting in a velvety mash with deeper flavor and creaminess.
Cost-Effective and Richer Alternative to Heavy Cream
This approach replaces heavy cream in mashed potato recipes, making it an economical choice without sacrificing richness. Using milk not only reduces ingredient costs but also streamlines the flavor profile by avoiding extra dairy fats.
Simplified Cooking and Cleanup Process
By cooking and mashing the potatoes directly in the pot, this technique eliminates the need for additional mixing tools like electric mixers or separate bowls. This minimizes kitchen cleanup, saving time and effort.
Positive Community Response on Milk Street's TikTok
Sharing this method on Milk Street's TikTok handle (@177milkstreet) has sparked enthusiasm among home cooks. Many users praise the technique for its simplicity and noticeable improvement to mashed potato texture compared to traditional boiling methods.
Why Milk Absorbs Starches Better Than Water
Milk contains proteins and fats that interact with potato starch during simmering, which helps create a creamier consistency. This contrasts with water, which tends to wash away starch, potentially leading to less cohesive mashed potatoes.
Tips for Best Results Using This Method
To maximize creaminess, choose whole milk and monitor the heat closely to prevent scorching. Stir gently while cooking to allow even absorption of milk and starch. Mashing while still hot ensures a smooth finish.
Broader Applications of the Technique
Simmering root vegetables like parsnips or turnips in milk before mashing can also produce richer, silkier purees. This method expands versatile cooking options beyond just potatoes, enhancing various mashed side dishes.
Implementing Chef Rosemary Gill’s milk-simmering technique offers an easy yet effective way to elevate mashed potatoes, combining improved texture, flavor, and streamlined preparation.